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5 from 4 votes

Course Dessert
Cuisine Gluten Free, Vegan
Keyword dairy free, eggless
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Servings 4


  • 4inch cake tin/cake tray
  • electric whisk


Vanilla cake

  • 120 ml Dairy free milk
  • 2 tsp Apple cider vinegar
  • 140 g Gluten Free Plain Flour
  • 2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 30 g Aquafaba
  • 42 g Dairy free butter
  • 40 g Veg oil
  • 87 g Caster sugar
  • 1 tsp Vanilla

Chantilly cream

  • 100 ml Vegan plant based double cream
  • 2 tbsp icing sugar


  • Vegan macarons (optional)
  • Fresh berries



  • Combine the milk and apple cider vinegar and set aside, while you get prepare the other ingredients.
  • In a bowl combine the dry ingredients and set aside.
  • Beat the sugar, oil and butter in a bowl until fluffy and then add the dry ingredients and milk alternatively until fully combined.
  • In a seperate bowl whisk the aquafaba for 10mins until foamy and doubled in size.
  • Fold the aquafaba into the cake batter gradually and gently util combined - be careful not to over mix.
  • Transfer to 4 inch round cake tins or a baking tray and bake for 20mins or until golden brown and springy to the touch.
  • Once cooled-if using a tray to bake your cake you'll need a 4inch cookie cutter to cut your sponges.

Chantilly cream

  • In a bowl whip the double cream until soft peaks then add the icing sugar and continue to whip until stiff peaks


  • Dollop a spoonful of double cream on each cake and top with berries and vegan macaron.
  • And Enjoy